Required: Six ounces of any cooked game free from bone. About a quarter of a pint of brown sauce. Half an ounce of butter. Four tablespoonfuls of browned crumbs. Salt, cayenne.

Thickly butter four or five scallop shells. Either the natural ones or those made of fireproof ware can be used. Shake them well over with breadcrumbs.

Put the sauce in a pan, with the bones and trimmings of the birds, and heat it. Chop the flesh coarsely, and add to it enough of the sauce - strained from the bones - to make it nicely moist.

Season it carefully. Put a well-rounded heap of the mixture in each shell, and sprinkle the surface of each with browned crumbs. Put a few tiny bits of butter on the top of each, and put the shells in a quick oven until the mixture is really hot through. Arrange the shells on a folded napkin on a hot dish.

Cutlets of partridge or other game